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Books: CookBooks: Asian Cooking



On Food and Cooking: The Science and Lore of the Kitchen On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
List Price: $40.00
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$25.20 On 7-22-2006 5.0 out of 5 stars
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A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.


Not Your Mother's Slow Cooker Cookbook Not Your Mother's Slow Cooker Cookbook
by Beth Hensperger and Julie Kaufmann
List Price: $16.95
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$11.02 On 7-22-2006 4.5 out of 5 stars
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From Publishers Weekly
According to the authors, 80% of American households own a slow cooker. This whopping collection of 350 recipes is reason enough to unearth that Crock-Pot from the attic or invest in one of the new high-tech models. The title, however, is a misnomer, and not just because the book includes a recipe for "Mom's Beef Stew." Much of what Hensperger (The Bread Bible) and Kaufmann (coauthor, with Hensperger, of The Ultimate Rice Cooker Cookbook) present is exactly the kind of comfort food typically associated with childhood snow days or family gatherings. To use the word "hearty" in describing these recipes is to state the obvious. There are more than a dozen oatmeals and porridges, ranging from Cinnamon Apple Oatmeal to Creamy Cornmeal Porridge. Soups include Vegetarian Split Pea, French Onion, and White Bean with Bacon. Twenty-four types of baked beans are mere prelude for the 14 chili options, including "Senator Barry Goldwater's Arizona Chili" (which gives new meaning to the phrase "bowl of red"). Other recipes are for poultry, meat and fish dishes, and New and Old World dishes are plentiful. The only letdown is the "Not-from-the-Slow Cooker Accompaniments" chapter, with its uninspired choices like Baked Rice, and Mixed Green Salad. But the concluding pages, full of puddings and fruit desserts, atone with sinful treats like Chocolate Peanut Butter Pudding Cake and Rum-Butterscotch Bananas. (Jan.)
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.

Library Bookwatch
A treasure trove exploring all the potential available in a slow cooker pot.


Intuitive Eating: A Revolutionary Program That Works Intuitive Eating: A Revolutionary Program That Works
by Evelyn Tribole and Elyse Resch
List Price: $13.95
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$8.37 On 7-22-2006 4.5 out of 5 stars
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"Both sound and supportiveThe nurturing volume will find an eager audience in all those who are tired of living in the land of forbidden foods and the latest greatest diet fad."--Publishers Weekly


Product Review
"Both sound and supportiveThe nurturing volume will find an eager audience in all those who are tired of living in the land of forbidden foods and the latest greatest diet fad."--Publishers Weekly



Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition) Healing With Whole Foods: Asian Traditions and Modern Nutrition (3rd Edition)
by Paul Pitchford
List Price: $35.00
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$23.10 On 7-22-2006 5.0 out of 5 stars
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Product Review
Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition--including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics--along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.

The information on Chinese medicine is useful for helping to diagnose health imbalances, especially nascent illnesses. It's smartly paired with the whole-foods program because the Chinese have attributed various health-balancing properties to foods, so you can tailor your diet to help alleviate symptoms of illness. For example, Chinese medicine dictates that someone with low energy and a pale complexion (a yin deficiency) would benefit from avoiding bitter foods and increasing "sweet" foods such as soy, black sesame seeds, parsnips, rice, and oats. (Note that the Chinese definition of sweet foods is much different from the American one!)

Pitchford says in his dedication that he hopes the reader finds "healing, awareness, and peace" from following his program. The diet is certainly acetic by American standards (no alcohol, caffeine, white flour, fried foods, or sugar, and a minimum of eggs and dairy) but the reasons he gives for avoiding these "negative energy" foods are compelling. From the adrenal damage imparted by coffee to immune dysfunction brought on by excess refined sugar, Pitchford spurs you to rethink every dietary choice and its ultimate influence on your health. Without being alarmist, he adds dietary tips for protecting yourself against the dangers of modern life, including neutralizing damage from water fluoridation (thyroid and immune-system problems may result; fluoride is a carcinogen). There's further reading on food combining, female health, heart disease, pregnancy, fasting, and weight loss. Overall, this is a wonderful book for anyone who's serious about strengthening his or her body from the inside out. --Erica Jorgensen --This text refers to an out of print or unavailable edition of this title.

Midwest Book Review
Healing with Whole Foods contains a wealth of information on health, diet, alternative medicine, natural food presentation, and recipes, researched by an expert in the field. Readers will learn how to apply Chinese medicine and the five-element theory to a contemporary diet; treat illness and nervous disorders through diet; and make the transition to whole vegetable foods. The most detailed source book yet published on preparing food and eating consciously, Healing with Whole Foods includes complete sections on Ayurvedic principles of food-combining; the treatment of disease conditions through meals; transition from animal products to whole vegetable foods; micro-algae; selection of waters and salts; the extremely complex varieties of oils, sugars, and condiments; vitamins and minerals; fasting and purification; food for children, food presentation and proportions; vibrational cooking; the physiology of nourishment; color diagnosis and therapy; consciousness in diet changes; plus descriptions of the nature and uses of various grains, legumes, miso, tempeh, tofu, seaweeds, nuts and seeds, sprouts, and fruits. Also featured are sections on chutneys, relishes, pickles, different milks, rejuvelac, yogurt, salads, and desserts. --This text refers to an out of print or unavailable edition of this title.



Guns, Germs, and Steel: The Fates of Human Societies Guns, Germs, and Steel: The Fates of Human Societies
by Jared M. Diamond
List Price: $16.95
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$10.17 On 7-22-2006 4.0 out of 5 stars
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Explaining what William McNeill called The Rise of the West has become the central problem in the study of global history. In Guns, Germs, and Steel Jared Diamond presents the biologist's answer: geography, demography, and ecological happenstance. Diamond evenhandedly Reviews human history on every continent since the Ice Age at a rate that emphasizes only the broadest movements of peoples and ideas. Yet his survey is binocular: one eye has the rather distant vision of the evolutionary biologist, while the other eye--and his heart--belongs to the people of New Guinea, where he has done field work for more than 30 years. --This text refers to the Hardcover edition.

From Library Journal
Most of this work deals with non-Europeans, but Diamond's thesis sheds light on why Western civilization became hegemonic: "History followed different courses for different peoples because of differences among peoples' environments, not because of biological differences among peoples themselves." Those who domesticated plants and animals early got a head start on developing writing, government, technology, weapons of war, and immunity to deadly germs. (LJ 2/15/97)
Copyright 1999 Reed business Information, Inc.


Getting Things Done: The Art of Stress-Free Productivity Getting Things Done: The Art of Stress-Free Productivity
by David Allen
List Price: $15.00
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$9.00 On 7-22-2006 4.5 out of 5 stars
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With first-chapter allusions to martial arts, "flow," "mind like water," and other concepts borrowed from the East (and usually mangled), you'd almost think this self-helper from David Allen should have been called Zen and the art of Schedule Maintenance.

Not quite. Yes, Getting Things Done offers a complete system for downloading all those free-floating gotta-do's clogging your brain into a sophisticated framework of files and action lists--all purportedly to free your mind to focus on whatever you're working on. However, it still operates from the decidedly Western notion that if we could just get really, really organized, we could turn ourselves into 24/7 productivity machines. (To wit, Allen, whom the New Economy bible Fast Company has dubbed "the personal productivity guru," suggests that instead of meditating on crouching tigers and hidden dragons while you wait for a plane, you should unsheathe that high-tech saber known as the cell phone and attack that list of calls you need to return.)

As whole-life-organizing systems go, Allen's is pretty good, even fun and therapeutic. It starts with the exhortation to take every unaccounted-for scrap of paper in your workstation that you can't junk, The next step is to write down every unaccounted-for gotta-do cramming your head onto its own scrap of paper. Finally, throw the whole stew into a giant "in-basket"

That's where the processing and prioritizing begin; in Allen's system, it get a little convoluted at times, rife as it is with fancy terms, subterms, and sub-subterms for even the simplest concepts. Thank goodness the spine of his system is captured on a straightforward, one-page flowchart that you can pin over your desk and repeatedly consult without having to refer back to the book. That alone is worth the purchase price. Also of value is Allen's ingenious Two-Minute Rule: if there's anything you absolutely must do that you can do right now in two minutes or less, then do it now, thus freeing up your time and mind tenfold over the long term. It's commonsense advice so obvious that most of us completely overlook it, much to our detriment; Allen excels at dispensing such wisdom in this useful, if somewhat belabored, self-improver aimed at everyone from CEOs to soccer moms (who we all know are more organized than most CEOs to start with). --Timothy Murphy --This text refers to the Hardcover edition.

From AudioFile
Productivity trainer and consultant David Allen offers a crash course in basic time management and personal organization. While Allen's reading is a little stiff, his enthusiasm for the topic and his passion for systems comes across loud and clear. Allen's message is concise: Organize yourself to free your mind for greater pursuits. And this simple production makes that daunting task seem possible. It's a quick glimpse at setting goals, clearing clutter, and staying focused. Allen's reading, although one dimensional, suits the nature of the topic, making this worth the time for the effort it will save down the road. H.L.S. © AudioFile 2002, Portland, Maine-- Copyright © AudioFile, Portland, Maine --This text refers to the Audio CD edition.



Cooking Rocks! Rachael Ray's 30-Minute Meals for Kids Cooking Rocks! Rachael Ray's 30-Minute Meals for Kids
by Rachael Ray
List Price: $16.95
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$11.53 On 7-22-2006 4.5 out of 5 stars
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Book Description
Kids rock! saysd Rachael, and it seems the feeling is mutual. Young people number among her biggest fans. For them she has created a fabulous collection of age-specific recipes with a high cool factor.
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Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3 Betty Crocker's Diabetes Cookbook: Everyday Meals, Easy as 1-2-3
by Betty Crocker Editors
List Price: $24.95
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$15.72 On 7-22-2006 4.5 out of 5 stars
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Book Description
At last! This special cookbook puts flavor and choice back on the menu for people with diabetes and their families
Betty Crocker, America's most trusted friend in the kitchen, has teamed up with the International Diabetes Center (IDC)--one of the leading medical centers--to create an indispensable source of easy-to-make recipes and up-to-the-minute food and nutrition information for the growing numbers of people who have diabetes, more than 15 million of them.
Here is the first cookbook to include recipes featuring Carbohydrate Choices--the new, simplified approach to meal planning recommended by the American Diabetes Association. For people who find diet exchanges too hard, too limiting or too much work, this new method is a real breakthrough. Each of the book's 140 recipes shows the number of Carbohydrate Choices per serving, so that planning the rest of the meal is easy. From Old-Time Beef and Vegetable Stew to Creamy Vanilla-Caramel Cheesecake, the recipes are made with everyday ingredients, including sugar. No food groups or ingredients are left out, so there's no need for anyone to feel deprived or restricted to a special diet. Food exchanges are also included, making it easy for those who still count calories.
Betty Crocker's Diabetes Cookbook is also packed with expert medical and nutrition tips from Dr. Richard Bergenstal, an endocrinologist and diabetes doctor, and two registered nurses--invaluable for the newly diagnosed as well as for those who have been coping with diabetes for years. Throughout the book, real-life advice from people who have diabetes offers inspiration and great ideas on dealing with this chronic disease. When it comes to eating and living with diabetes, people need guidance and advice they can trust.

Book Info
Betty Crocker and the International Diabetes Center have teamed up to create this text to present 140 recipes using the most current diabetes guidelines, real-life advice, a simple guide to diabetes care, 7-day menu plan, and carbohydrate choices. Includes nutrition data, a resource guide, and medical glossary.

Additional Pages:  1   2   3   4   5    


© Adapt, Inc. 1998-2006








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